ingredients
1 1/2 cups diced eggplant
1/2 tsp ground cumin
1/2 Tbsp olive oil
1 cup siggi’s 0% plain skyr
1/2 tsp garlic, minced
1 tsp lemon juice
1/2 Tbsp tahini
salt and pepper
olive oil and white sesame seeds, for garnish
Preheat the oven to 400*F.
Toss the eggplant in cumin, salt, pepper, and oil. Spread on a baking sheet and roast for 15-20 minutes, or until tender.
In a bowl, mix siggi’s yogurt with garlic, lemon juice, and salt to taste. Top with the roasted eggplant and drizzle with tahini, olive oil, and sesame seeds.